Herb & Lemon Chicken Pasta With Broccoli & Peppers
Herb & Lemon Chicken Pasta With Broccoli & Peppers
Categories:
broccoli, chicken, pasta, pepper
1/2 onion; thinly sliced
1 red bell pepper; thinly slic
2 teaspoon olive oil; extra virgin
1 1/2 tablespoon whole grain flour mix
1 cup lemon & herb chicken gravy
1 cup reduced-sodium chicken broth
4 cup cooked broccoli
2 cup cubed cooked chicken
1/2 lb gemelli; uncooked -or fusilli or r 1 pepper; to taste
In a large saucepan, saut 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil; extra virgin until tender. Stir in 1 1/2 tablespoons whole grain flour mix. Cook for 1 minute. Add 1 cup leftover gravy and 1 cup reduced-sodium chicken broth. Cook, stirring, until sauce is bubbling and lightly thickened. Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through. Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling unsalted water until al dente, 8 to 10 minutes. Drain and toss with chicken mixture. Season with pepper to taste.
MAKES 8 CUPS, FOR 4 SERVINGS.
430 calories per serving; 37 grams protein; 7 grams fat (1. 4 grams saturated fat); 53 grams carbohydrate; 370 mg sodium; 75 mg cholesterol; 3 grams fiber.
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Yield: 4 servings